Gravlax on Rye with Mustard Sauce
Gravlax on Rye with Mustard Sauce is a sophisticated yet accessible dish that captures the essence of gourmet dining. This recipe features delicately cured salmon layered on hearty rye bread, complemented by a tangy mustard sauce. Perfect for brunches or elegant dinner parties, this delightful combination not only impresses with its stunning presentation but also offers a burst of flavors that will leave your guests raving. Elevate your culinary repertoire with this show-stopping dish that’s easy to prepare and endlessly adaptable.
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 0 minute
- Yield: Serves 4
- Category: Appetizer/Brunch
- Method: Curing/Assembling
- Cuisine: Nordic
Ingredients
- 1 lb fresh salmon fillet
- 3 tbsp coarse sea salt
- 2 tbsp sugar
- 1 bunch fresh dill (about 1/4 cup, chopped)
- 4 slices rye bread
- 3 tbsp Dijon mustard
- 2 tbsp honey
- 1 tbsp capers (optional)
Instructions
- In a bowl, mix sea salt and sugar. Generously rub this mixture over the salmon fillet.
- Wrap the salmon tightly in plastic wrap and place it in a shallow dish in the refrigerator for 48 hours, flipping every 12 hours.
- After curing, rinse the salmon under cold water and pat dry with paper towels. Slice thinly against the grain.
- For the mustard sauce, whisk together Dijon mustard and honey in a small bowl; add capers if desired.
- Toast rye bread slices until golden brown and crisp.
- Assemble by layering gravlax on toasted bread and drizzling with mustard sauce.
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 250
- Sugar: 5g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg
Keywords: Customize your toppings by adding capers, dill, or thinly sliced red onions for extra flavor. You can swap rye bread for pumpernickel or whole grain if you prefer. Store any leftover gravlax in an airtight container for up to one week.